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Monday, 30 March 2015

Rustic Brown Bread Round Loaves

I brought a loaf of this rustic bread to a church function last night and was asked by several people if I could post this tasty and EASY recipe asap. Here it is!  No bread pans necessary, just a cookie sheet and either silicon mat or parchment paper. Sometimes I'm looking for ways to simplify cooking, and this bread is perfect! This bread has a nice crispy crust and a fun shape!  This bread recipe is one that I really lucked out upon while experimenting.  It's similar in ingredients to the gluten-free sandwich bread without a mixer recipe, but I threw things together in the mixer and thought I'd try sticking in round mounds on a pan just to test things out.  It worked so well, I've done it again and again!  This bread has just a hint of molasses which gives it a little extra oomph in flavor and color.  This has been a hit with the whole family - they have eaten it plain, buttered, toasted, grilled, as sandwiches, and even as a hamburger bun substitute.
Gluten Free Rustic Brown Bread
Gluten Free Rustic Brown Bread Loaves - Fresh out of the oven! 
Gluten Free Rustic Brown Bread Sandwiches!
Seriously tasty sandwiches - aoili garlic mustard, avocado, lettuce, cilantro, jalapeno yogurt cheese (Heini's Amish cheese in Ohio makes the MOST delicious yogurt cheese - It's lactose-free!), and turkey. Yum!

Rustic Brown Bread Round Loaves
Makes 2 large loaves

Preheat oven to 350F.
Line a cookie sheet with silicon sheet or parchment paper.

In a mixer, combine the following:
3 1/2 cups brown rice flour
1 cup sorghum flour
1 cup arrowroot starch
2 Tbsp rapid-rise/quick yeast
2 Tbsp xanthan gum
2 tsp salt

Add the following, then mix slowly (just to combine), and then mix on medium/medium-high for 4 minutes (this helps the yeast become activated, so set a timer and let it mix 4 full minutes):
2 cups warm milk (lactose-free works great - also great with unsweetened almond milk)
6 eggs
4 Tbsp avocado oil (or another oil)
3 Tbsp honey
1 Tbsp molasses (use a lightly flavored molasses)
2 tsp apple cider vinegar

After letting dough beat 4 minutes, scoop into two even mounds on your prepared cookie sheet.  Smooth the tops with the spatula.  I like to just scrap the dough around in a circle to get a smooth-ish look to it.  

Let rise in a warm location ~40 minutes, until bread has nicely puffed up, but not quite doubled in size.
These loaves were spread a bit flatter, but they still puff up during rising.  

Bake at 350 for 45 minutes.  I find the bread looks like it could be done by about 25 minutes, but let it cook that extra 20 minutes.  This will ensure you have a nice crispy crust with a soft, fluffy inside.

Let cool on cooling rack. Slice and enjoy!  It's wonderful with butter and jam, made into sandwiches, used in grilled cheese, etc.  Best fresh within a day, or after cooling and slicing it freezes well! Enjoy!
Gluten Free Rustic Brown Bread
Fresh sliced bread - nice and fluffy!

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